Naturally gluten free, this marinated London Broil is a simple dish that comes together very quickly with some preparation in the morning.
By placing the meat in the marinade and mixing the blue cheese compound butter before starting your day, this dinner can come together in just 20 minutes.
Plus, it is super delicious. My husband said that I have quick a repertoire of deliciousness but this recipe is in the top three if not number one.
Marinated London Broil with Bleu Cheese Butter
- For the London Broil:
- 1 London Broil or flank steak
- 1/2 cup red wine vinegar
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- salt
- pepper
- For the Bleu Cheese Butter:
- 1/4 unsalted butter
- 1/2 cup blue cheese crumbles
- 1/4 cup mayonnaise
Mix together the red wine vinegar, soy sauce, and garlic in a leak-proof container.
Salt and pepper the beef on both sides. Place in marinade, cover, and refrigerate 4 hours to overnight, flipping once.
Mix together the ingredients for the butter, cover, and refrigerate until ready to use.
To cook the London Broil, heat a cast iron skillet over medium-high heat until hot. Preheat oven to 350 degrees.
Place the London Broil in the skillet and cook 2-3 minutes until seared thoroughly. Flip and cook 2 minutes longer. Put skillet into the oven and cook about 10 minutes or until the internal temperature reaches your preferred doneness. Remove from oven and turn on the oven's broiler.
Meanwhile, if you desire a red wine reduction, place remaining marinade in a saucepan. Heat oven medium-high heat until boiling. Then, reduce heat to medium-low allowing the marinade to reduce to a thick sauce.
Coat the top of the meat with the compound butter and place back in the oven under the broiler until the cheese is melted and starting to brown. Remove the skillet from the oven and place the meat on a cutting board. Allow to rest for 5 minutes before slicing very thinly.
Mix the red wine reduction with the juices in the skillet and serve as a sauce with the London Broil.
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